READY IN 5+ hrs

Chicken Soup III

Read Reviews (105)

"Classic recipe from mom. Makes great leftovers! Try substituting egg noodles for the rice, if you like!" — Robbie Rice

Directions

In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer 4 hours.
Strain stock, reserving chicken, and refrigerate for 30 minutes.
Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in carrots, 1/2 cup sliced celery, 1/4 cup minced onion, dried parsley, 1 teaspoon salt, pepper and rice. Bring to a boil, then reduce heat and simmer 30 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 4 hrs 30 mins
READY IN 5 hrs 20 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 05, 2003

Wow - this really does taste just like what my mom used to make! I cooked the chicken for 2 hours at which point the meat was falling off the bones, so I stopped then. It took a lot longer than 30 minutes to get the fat to congeal (probably about 2 hrs) so the overall cooking time was about the same. I didn't add the second tsp of salt as the bouillon is already so salty. Definitely a keeper!

—NOELLER67

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Most Helpful Critical Review

Mar 02, 2009

Good but not great. And overly complicated. If you're making stock, why the bouillon? (Or vice versa.) 4 hours is *FOREVER* to simmer chicken. It'll be done in less than one. It adds salt twice (Thrice if you include the bouillon.) Always add salt *LAST* or it will make things tough (Even rice). You start with fresh parsley and switch to dry (???) when once is enough. You add celery twice when once will do. Still, it makes good soup. But simpler would be better. ;-)

—Wun Fungi

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133 Ratings

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Oct 03, 2003

Oh boy, for how sick we have been over here (eg: I just went out with the girls, and I'm still sober enough to be typing (HA!) :) This is a good, classic soup that hit the spot for all of us this week. Nice & easy on the tummy. I used fine egg noodles, but could have gone with the rice as well. Thanks for the comfort & good recipe Robbie!

—I'm nuts too...

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Jul 22, 2004

This was my first time ever making chicken soup from scratch, and although I had my doubts that it would really be *that* much better than soup from a can -- I was very pleasantly surprised. This soup was absolutely delicious, and the smell was heavenly (my daughter came home from school and asked "what smells so wonderful?"). I used egg noodles but followed the recipe pretty much as written. Note: it was pretty salty, but we like our soup that way.

—RJ21

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Oct 25, 2006

This super soup was a family pleaser! My kids really liked it - my husband too! Only changes - added 3 chopped garlic gloves, used canned carrots and peas because I was out of fresh! And omitted the salt at the end. Will make again very soon!

—FireGuysWife

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Oct 25, 2004

This was a very easy and delicious soup. I actually tweeked a little. I hate celery, so I left that out and added potatoes and peas. It was delicious. Will definitely make again.

—MEDIVALU

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Oct 07, 2008

This soup is really good. I usually make up a giant batch of broth with a rotisserie chicken and I don't measure the veggies. Recently I used leaks. Thanks for a great recipe.

—MrsSpice

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Oct 01, 2005

Super flavorful and super yummy. I would omit that last tsp of salt and maybe just salt to taste next time. I also just used chicken thighs, as I hate the thought of cutting up a chicken. And I cooked whole wheat egg noodles and added them when the soup was done. mmmmmm. supergreat soup.

—daisygrrrl

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Nutrition

Calories
228 kcal
11%

Carbohydrates
12.6 g
4%

Cholesterol
60 mg
20%

Fat
10 g
15%

Fiber
1.3 g
5%

Protein
20.7 g
41%

Sodium
1234 mg
49%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Soup III

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 228
Calories from Fat: 90

% Daily Value *
Total Fat 10g 15 %
Saturated Fat 2.8g 14 %
Cholesterol 60mg 20 %
Sodium 1234mg 49 %
Potassium 273mg 8 %
Total Carbohydrates 12.6g 4 %
Dietary Fiber 1.3g 5 %
Protein 20.7g 41 %
** Sugars 1.6g
Vitamin A 50 %
Vitamin C 11 %
Calcium 6 %
Iron 21 %
Thiamin 11 %
Niacin 68 %
Vitamin B6 16 %
Magnesium 11 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.